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Nutritional food and preparation method and application thereof

A nutritious food and dietary fiber technology, applied in the field of food processing, can solve the problems of not meeting market demands, poor product storage stability, poor taste of nutritious food, etc., so as to improve shelf life stability and improve physical health. , the effect of inhibiting energy conversion

Pending Publication Date: 2020-01-14
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At this stage, there are many kinds of nutritious and healthy foods on the market, many of which have nourishing and therapeutic effects, and their raw material components, production processes and contained nutrients are not the same, but the inventors have found that some of the current nutritious foods do not Unhealthy, and most of the nutritious food tastes bad and cannot meet the needs of the market
In addition, nutritional products with low prices have a single ingredient, while those with richer ingredients are more expensive
At the same time, the existing commercially available nutrition products do not fully consider the difference in properties between the nutrients when adding a variety of nutrients, which makes it easy to mix unevenly during the addition process, which is not conducive to the full absorption and utilization of the human body and is also easy to cause The storage stability of the product deteriorates, which affects the shelf life of the product

Method used

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  • Nutritional food and preparation method and application thereof

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preparation example Construction

[0054] In yet another specific embodiment of the present invention, the preparation method of the above-mentioned nutritious food is provided, the preparation method comprising:

[0055] Put the water-soluble dietary fiber and lipoic acid or dihydrolipoic acid in water and mix evenly, then mix part of the vegetable dietary fiber with the mixture homogeneously; then, add diglyceride, vegetable oil, sterol and protein to it in sequence, Every time a new raw material is added, part of the vegetable dietary fiber is added, and the next raw material is added after the mixture is uniform.

[0056] The preparation method also includes drying to obtain the finished product after all raw materials are added and homogenized.

[0057] The homogenization can be homogenized under normal pressure, so that the material is uniform.

[0058] The drying includes, but is not limited to, spray drying, vacuum drying, microwave drying, and oven drying.

[0059] In yet another specific embodiment ...

Embodiment 1

[0067] A kind of nutritious food, the preparation method of described nutritious food is as follows: under room temperature, take by weighing 0.005g lipoic acid respectively (after diluting 10ml lipoic acid injection 10 times, add 5ml), carboxymethyl cellulose 4g joins to be filled with In a 25ml beaker with 7g of purified water, stir well, mix evenly, after appearing a uniform and stable liquid, add it into a homogenizer containing 10g of soybean dietary fiber, mix thoroughly, and stir for 30min; weigh 10g of diglyceride (DAG) and add Add 10g of soybean dietary fiber to the above substances, fully mix and stir for 25min, repeat the above operation, and add 5g of soybean oil, 0.5g of soybean sterol, and 12g of soybean protein to the sample prepared in the previous step in sequence, and add each Add 10g of soybean dietary fiber to all the new raw materials, and add the next raw material after mixing evenly. The mixed raw materials enter the rotary vacuum dryer, start the equipm...

Embodiment 2

[0069] A kind of nutritious food, the preparation method of described nutritious food is as follows: under room temperature, take by weighing 0.006g lipoic acid, carboxymethyl cellulose 5g respectively and join in the middle of the 25ml beaker that fills 6g pure water, fully stir, mix evenly, present After the liquid is uniform and stable, add it to a homogenizer containing 10g of soybean dietary fiber, mix thoroughly, and stir for 30 minutes; weigh 10g of diglyceride (DAG) and add it to the above-mentioned substances, then add 10g of soybean dietary fiber, and fully mix and stir 25min, repeat the above operation, and add 6g of soybean oil, 0.8g of soybean sterol, and 18g of soybean protein to the sample prepared in the previous step, and add 10g of soybean dietary fiber for each new raw material, and add the following after mixing evenly. a raw material. The mixed raw materials enter the rotary vacuum dryer, start the equipment after 5 minutes, set the vacuum degree to 0.05MP...

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Abstract

The invention provides a nutritional food and a preparation method and an application thereof. The nutritional food of the present invention is a composition made by dietary fibers as a carrier, and supplemented by lipoic acid (LA) or dihydrolipoic acid (DHLA), 1,3-diglyceride (DAG), protein, sterol, vegetable oil and water respectively through an embedding technology. The nutritional food can beused as a health food, in particular to a solid powdery health-care food and has good nutritional health-care value. The nutritional food of the present invention has low cost, unique taste, easy carrying and consumption, can meet the daily nutritional needs of a human body, and help increase of satiety, inhibit energy conversion, plays the effects of reducing weight, alleviating body fat and lowering blood pressure in long-term consumption, has a positive effect on improvement of physical health status and good storage ability, and improves stability in shelf life.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a nutritional food and its preparation method and application. Background technique [0002] The information disclosed in this background section is only intended to increase the understanding of the general background of the present invention, and is not necessarily taken as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to those skilled in the art. [0003] With the gradual improvement of people's living standards, the gradual acceleration of the pace of work and life, and with unhealthy living habits such as overeating, smoking and drinking, staying up all night, lack of exercise, moodiness and other unhealthy living habits, most people's bodies are in a sub-health state. Then comes a variety of chronic diseases, including diabetes, high blood pressure, high blood sugar, obesity and other diseases. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/21A23L33/12A23L33/115A23L33/10A23L33/185A23L33/11
CPCA23L33/21A23L33/12A23L33/115A23L33/10A23L33/185A23L33/11A23V2002/00
Inventor 房青张恒明辛寅昌
Owner SHANDONG YUWANG ECOLOGY FOOD IND
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